Creamy dip with roasted peppers
Give your barbecue a special touch with this delicious spread made from roasted peppers and cream cheese! Perfect as a side dish for grilled meat, vegetables or as a dip for fresh bread, this creamy spread brings a wonderfully smoky and spicy note to the table. The combination of roasted peppers, aromatic garlic and a hint of chili, refined with fresh thyme and cream cheese, makes it the highlight of any barbecue party. Easy to prepare and incredibly tasty - this spread will delight your guests and enhance any barbecue evening!
Preparation time 30 minutes
Cooking time 5 minutes
Ingredients
Ingredients for 1 portion
- 2 red pointed peppers
- 2 garlic cloves
- 1 red chili pepper
- 200g cream cheese
- Fresh thyme
- Olive oil
- Sea salt & pepper
Preparation
- Preheat the oven to 220°C top/bottom heat.
- Wash the peppers, cut in half and remove the seeds.
- Place the halved peppers in a baking dish.
- Remove the skin from the garlic cloves.
- Place the garlic cloves and chili pepper in the casserole dish with the bell pepper halves.
- Add fresh sprigs of thyme to the other ingredients in the casserole dish as desired.
- Drizzle the ingredients in the baking dish generously with olive oil.
- Place the baking dish in the preheated oven and roast the ingredients for about 25 minutes.
- After roasting, put the peppers, chili, thyme and garlic in a blender.
- Add the cream cheese and blend everything into a creamy spread.
- Season the spread with sea salt and pepper to taste.
- Serve the spread with fresh thyme.
